Chicken Livers Greek Style - Simplified

Chicken livers sauteed in olive oil and oregano is a traditional Greek Heritage recipe that I learned to cook from my mother, Demetra. There are variations, but the basic recipe is what my sister and I grew up eating. We loved the creamy livers finished at the end of cooking with a generous amount of fresh lemon juice. Garlic, onions, olive oil, oregano and lemon juice will transform just about anything. And this is not the chicken liver dish that you may have pushed away from at a restaurant or at your grandmother's kitchen table. Why? If you don't care about the why and just want my recipe, click here.

When chicken livers are overcooked, they taste and smell like shoe leather! Who wants to eat that? I certainly don't. The Greek method cooks the livers until they are still somewhat pink on the inside, then they're doused with the lemon juice to stop the cooking. This also creates a beautiful dipping sauce for you best crusty bread, and that's how you get that delicious sauce filled with nutrients and flavor into your mouth and belly. Dip and dunk away.

There is an issue with the traditional recipe. Cooking livers causes such a mess! I've also endured pan splatters on my arms, my shirt and my eyeglasses. Not my favorite experience with cooking one of my favorite dishes.

There is also a solution to the problems that the traditional method causes. Try my SIMPLIFIED method for a faster, easier and cleaner way to cook and enjoy Greek Chicken Livers. Here's my recipe in printable format.

Dry the livers between layers of paper towels.

Serve the livers with good crusty bread as soon as they're out of the oven.